Comments on: Gluten-Free Pie Crusthttp://www.celiacteen.com/2010/gluten-free-pie-crust/
Let go of the GlutenSun, 15 Mar 2015 02:55:35 +0000hourly1http://wordpress.org/?v=4.0.6By: Danihttp://www.celiacteen.com/2010/gluten-free-pie-crust/comment-page-1/#comment-16232
Sat, 16 Feb 2013 12:01:56 +0000http://www.kineticwebs-wp1.com/?p=224#comment-16232Thanks for the reply! I searched under glutinous instead and found a few oriental supermarkets which stock it.
]]>By: Lauren | Celiac Teenhttp://www.celiacteen.com/2010/gluten-free-pie-crust/comment-page-1/#comment-16204
Tue, 12 Feb 2013 03:07:02 +0000http://www.kineticwebs-wp1.com/?p=224#comment-16204Dani, Sweet rice flour can also be labelled as glutinous (or sticky) rice flour (yes, it is gluten-free!). Other than that, you could use white or brown rice flour. I’m not the biggest fan of white rice flour, as it can lend a grittiness, but use what you have!
]]>By: Danihttp://www.celiacteen.com/2010/gluten-free-pie-crust/comment-page-1/#comment-16201
Mon, 11 Feb 2013 19:53:12 +0000http://www.kineticwebs-wp1.com/?p=224#comment-16201This pie crust looks great! Over here in the UK i’ve been unable to find sweet rice flour, is there another type of flour I could use as a substitute?
]]>By: Donnahttp://www.celiacteen.com/2010/gluten-free-pie-crust/comment-page-1/#comment-15849
Thu, 15 Nov 2012 17:09:38 +0000http://www.kineticwebs-wp1.com/?p=224#comment-15849WHERE can I find and buy that incredible bag???…I need that in my life..as I am a mega-dolt when it comes to making a perfect circle for the crust!..MUCH less messy too I imagine…In Europe such a gizmo would make its maker a gazillionaire…Hoping you’ll tell me they’re easy to find via the net?…Thank you in advance if you (or other followers) know of this product!
]]>By: Lauren | Celiac Teenhttp://www.celiacteen.com/2010/gluten-free-pie-crust/comment-page-1/#comment-6788
Wed, 12 Oct 2011 01:17:04 +0000http://www.kineticwebs-wp1.com/?p=224#comment-6788Grace, I’ve never used lard, so I’m not 100% sure, but it should work. You could also try a mix of lard and vegetable-based shortening if the results are not to your liking. Good luck and enjoy your pie!
]]>By: Gracehttp://www.celiacteen.com/2010/gluten-free-pie-crust/comment-page-1/#comment-6787
Wed, 12 Oct 2011 01:08:41 +0000http://www.kineticwebs-wp1.com/?p=224#comment-6787Thanks for sharing.
Am going to try the pie crust tomorrow. Picking apples all day, and ready to make my first and long wished for gluten free apple pie.
We’re dairy and gluten free. Do you think Lard would be a substitute for butter?
Thanks again,
Grace
]]>By: Lauren | Celiac Teenhttp://www.celiacteen.com/2010/gluten-free-pie-crust/comment-page-1/#comment-5035
Thu, 08 Sep 2011 02:06:28 +0000http://www.kineticwebs-wp1.com/?p=224#comment-5035Alicia, I haven’t tried the recipe with Earth Balance, but it should work. I haven’t used Earth Balance much in my baking, so I can’t make any promises, but I hope it works out wonderfully for you!
]]>By: Aliciahttp://www.celiacteen.com/2010/gluten-free-pie-crust/comment-page-1/#comment-4904
Mon, 05 Sep 2011 03:03:33 +0000http://www.kineticwebs-wp1.com/?p=224#comment-4904I cannot wait to try this recipe, especially since those who have tried it, seem to love it. I too, am allergic to butter, so I was thinking to use Earth Balance, a butter substitute. What do you think? Ive tried some bad GF pie crusts in the past and finally just accepted I would not be having pie any longer. This last fall, I went to a GF cooking class and got a pretty good recipe. But am always open for the “perfect” one. Can’t wait to try it. Please let me know what you think about substituting the butter for “Earth Balance”…..
]]>By: Lauren | Celiac Teenhttp://www.celiacteen.com/2010/gluten-free-pie-crust/comment-page-1/#comment-4760
Thu, 01 Sep 2011 02:28:24 +0000http://www.kineticwebs-wp1.com/?p=224#comment-4760Kate and Michelle, I have yet to find a straight substitution for almond in this recipe – the crust gets its flavour from it. I’ve been playing a lot with almond-free pie crust recipes but nothing has measured up. When I have one, I will definitely post!

Marsha, for the millet I would use brown rice flour. Soy is trickier, as it is high fat and has a quite distinct flavour. Many tend to avoid garbonzo/fava/soy flour because of the flavour, so there are a lot of recipes without it (like mine).

]]>By: Michelehttp://www.celiacteen.com/2010/gluten-free-pie-crust/comment-page-1/#comment-4759
Thu, 01 Sep 2011 01:56:09 +0000http://www.kineticwebs-wp1.com/?p=224#comment-4759I second the substitution for almond, it’s not a friend of mine…
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